Nougat
TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry
Chocolatier Elle Lei of SUGOi Sweets | Chicago
Adapted by StarChefs | june 2024
INGREDIENTS
100 grams egg white
275 grams honey
500 grams granulated sugar
250 grams glucose powder
150 grams melted TCHO Choco Blanco 35% oat milk white chocolate
200 grams toasted almond, chopped
100 grams toasted hazelnut, chopped
50 grams toasted pistachio, chopped
50 grams dried cherry, chopped
100 grams dried apricot, chopped
Freeze dried strawberries
METHOD
In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on high speed until light and fluffy. Set aside. In a pot over medium flame, heat honey to 260°F. Once hot, pour honey into the egg white mixture and continue to mix on medium speed until an Italian meringue consistency is achieved. Set aside. In a separate pot over medium heat, bring sugar, glucose, and 120 grams water to a boil. When sugar mixture reaches 290°F, fold into the meringue and mix 2 minutes on medium speed to aerate. With the mixer running on low, slowly stream in white chocolate. Once incorporated, fold in all remaining ingredients. Transfer mixture to a non-stick surface and knead until ingredients are evenly distributed. Transfer to an oiled pastry frame. Top with parchment paper then, using a rolling pin, flatten mixture into an even layer. Let sit overnight. The next day, cut into squares or logs of desired size.
